The bitter side of sugar

The bitter side of sugar

Sugar, whether white or brown , as well as honey, fructose, saccharine, sorbitol and other artificial sweeteners have  multiple negative effects on our organism. These simple sugars all have a demineralizing and acidifying effect, alter the intestinal flora, and provoke a sudden increase of the glucose levels in our blood.

However, the sweet flavor is one we need. It is toning and nutritious and it should be the one most present in our diet.  What to do then? Avoid simple sugars and have a diet rich in complex sugars. Complex sugars, which do not have the extreme and harmful effects of simple ones,  are present in grains, pulses and vegetables  together with the minerals, enzymes and vitamins necessary for their assimilation.

And what about desserts, sweetening our tea or our morning cereals? For this, the best alternatives to simple sugars are:

• Cereal syrups: rice, barley, corn or wheat syrup.
• Jams and fruit compotes made without sugar or fructose.
• Raisins, dried apricots, prunes.

And a recipe of an apple pie with no "bitter" side to it. This recipe is toning, relaxing, relieves tension and, consequently, invites good humor. 

Ingredients:

For the compote

2 kg of apples, peeled and cut into pieces.

2 table spoons of kuzu.

2 table spoons of agar agar.

Half glass of apple juice.

A pinch of sea salt.

For the base

150 grams of sugar free biscuits

Lemon zest

 2 table spoons of white almond paste

2 table spoons of concentrated apple juice

For the glazing

One glass of apple juice

2 table spoons of rice syrup

1 tea spoon of kuzu or arrowroot

1 tea spoon of agar agar

Preparation

Make the compote with the apples, the agar agar , the apple juice, the pinch of salt and the kuzu (previously dissolved in a bit of cold water).

Crush the biscuits and mix them with the lemon zest, the white almonds paste and the concentrated apple juice. With your hands, spread it on the base of a springform pan.

Spread the compote on top.

Bring the glass of apple juice to the boil and add the syrup, the agar agar and the kuzu (previously disolved in a bit of cold water). Stir constantly until the mixture turns transparent. Pour on top of the pie.

Let it cool before cutting it.